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Citation: F. Caponio et al., An effort to improve the organoleptic properties of a soft cheese from rustic goat milk, EUR FOOD RE, 211(5), 2000, pp. 305-309

Authors: Pasqualone, A Caponio, F Alloggio, V Gomes, T

Citation: A. Pasqualone et al., Content of taurine in Apulian Cacioricotta goat's cheese, EUR FOOD RE, 211(3), 2000, pp. 158-160

Authors: Alloggio, V Caponio, F Pasqualone, A Gomes, T

Citation: V. Alloggio et al., Effect of heat treatment on the rennet clotting time of goat and cow milk, FOOD CHEM, 70(1), 2000, pp. 51-55

Authors: Caponio, F Alloggio, V Gomes, T

Citation: F. Caponio et al., Phenolic compounds of virgin olive oil: influence of paste preparation techniques, FOOD CHEM, 64(2), 1999, pp. 203-209